METHOD FOR PRODUCING soft cheese product from goat's milk with bean FILLER

摘要

A method of producing soft cheese product from goat milk Pulses filler comprising goat milk pasteurization at a temperature of 72-75 ° C, coagulation proteins of bacterial ferment milk, rennet and calcium chloride, rennet acid method, the step of removing serum administering enriching filler, self-pressing, salting and cooling, characterized in that as raw goat milk is used for milk coagulation proteins - of the mesophilic lactic starter lactococci Lactococc lactis, cremoris and ap matobrazuyuschih Lactococc diacetylactis, as well as enriching filler whey removal step is introduced flour lentil or chickpea, subjected to heat treatment with steam for 25 minutes at a pressure of 0.15 MPa into the apparatus, self-pressing, molding, brining, cooling at the following component ratio, wt .%: